Roast Garlic & Cannellini Bean Dip

Recipe by Sarah’s Spoonful.

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Preparation Cooking Difficulty
10 min 40 min Easy
Ingredients :DIP
  • 1 tblspn olive oil
  • 1 bulb of garlic
  • 1 tblspn water
  • 400g can cannellini beans, drained and rinsed
  • 1 sprig fresh rosemary
  • Salt & pepper to taste
  • 1/2 tspn cumin
  • 1 tblspn tahini
  • Juice of one large lemon
Ingredients: ROSEMARY OIL
  • 1 sprig fresh rosemary
  • 1 tblspn olive oil
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Method
  1. Step 1

    Preheat oven to 200C.

  2. Step 2

    Slice off the very top of the garlic bulb and then drizzle the bulb with 1 tblspn olive oil. Wrap the entire bulb in foil and bake for 30 - 40 minutes until soft.

  3. Step 3

    Remove the garlic bulb from oven and peel the skins off the garlic cloves. Alternatively squeeze the roasted garlic out of each clove. Caution garlic will be hot.

  4. Step 4

    Set aside 2 garlic cloves. Add the remaining dip ingredients to a blender or food processor and blend until combined. Taste and season with additional salt and pepper as required.

  5. Step 5

    To make the Rosemary Oil, add one tblspn of olive oil to a frying pan with a sprig of rosemary and heat gently until the leaves are golden. Allow to cool slightly.

  6. Step 6

    Arrange the dip into a serving bowl. Chop the remaining 2 garlic cloves and sprinkle over the dip. Drizzle with the rosemary oil and leaves and serve with Fantastic Grainz or Rice Crackers.

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